BOSTON BEAN SALAD
1 15 oz can navy beans
Drained and rinsed
1 15 oz can red beans -- drained
1 15 oz can black beans
Drained and rinsed
2 Stalks celery -- sliced (about
1/2 cup Thinly sliced green onion
1/2 cup Vinegar [or more]
1/4 cup Molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon Pepper
2 cups Torn curly endive
In a large bowl, combine beans, celery, and green onion. For dressing,
combine vinegar, molasses, mustard and pepper, and mix well. Pour over
bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive.
Broccoli Sesame Salad
1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted
Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water. Break off florets and cut remaining stem (peeled, if desired) into 2" pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil. Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and
pour dressing over it, stirring gently to coat. Sprinkle with remaining
tablespoon sesame seeds. Serve warm or at room temperature.
1 each Head of broccoli flowerets
3/4 cup Shredded cheddar cheese
1/2 cup Drained kidney beans
1/2 each Basket of 1/2'd cherry tom
1 each Small onion (cut thin)
3/4 cup Sliced fresh mushrooms
1 package Good Seasons Italian salad mix
Toss and marinate 4 hours or overnight.
Buffet Make-Your-Own Salad
2 chickens -- cooked, * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups celery -- diced
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup black olives -- chopped
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table. Guests can build their own salads using these ingredients.
This can be made in advance and stored separately, ready to assemble when needed.
Cabbage Fruit Salad With Sour-cream
2 cups Cabbage; raw -- shredded
1 each Apple; med., diced -- unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
Caesar Salad Dressing, Low cal
1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.
5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
1/2 cup Sugar
1/2 each Green pepper -- chopped
1/2 cup Salad oil
1 each Med. onion -- chopped or rings
1/2 cup Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
1/2 teaspoon Pepper
1 can Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
California Bean Sprout Salad
1 head Romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 hard-boiled egg
1 teaspoon sesame oil -- optional
Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips.
Wash lettuce, spin or blot dry and place in plastic bag with a paper towel; seal bag and refrigerate.
Cut peeled jicama into strips such as French fry-size and refrigerate until serving time.
In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes. Remove and run under cold water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or put through a sieve. Refrigerate.
In a small bowl, blend vinegar, sugar and salt. In a large bowl,
combine bean sprouts, diced cucumbers, strips of red pepper and avocado
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture
Add the vinegar mixture to the bean sprout mixture and toss to
combine. Cover bowl tightly and refrigerate 1 hour.
To serve, tear lettuce into bite sized pieces and divide equally
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the
chopped egg, and arrange the jicama strips on one side of salad. Needs no further dressing to be a delicious and healthy dish.
California Chicken Salad
2 cups cooked chicken -- chopped
1/2 cup Monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 avocado -- diced
1/2 cup olives -- chopped
1 tomatillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
2 tablespoons mayonnaise
1 teaspoon green chiles -- minced
2 teaspoons sun-dried tomatoes, oil-packed -- minced
* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.
Carrot Raisin Salad
2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg
Combine raisins and vinegar in a med. bowl; let stand 15 min. Add carrot and pineapple tidbits; stir well. Combine pineapple juice, cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover and chill.
Catfish and Crawfish Mold
1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins
Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp if crawfish aren't available.
Caesar for Two
1 each Clove garlic -- minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
2 each Egg yolks
3 tablespoons Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese
1 each Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.
Celery Seed Dressing
1/2 cup Sugar
1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed
In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed.
Chill to blend flavors. Makes about 1 cup. Suggested Serving is to serve with all types of fresh fruit salads.
Cherry Coke Salad
40 ounces Cherries; Dark, Pitted -- 2 cn
3 ounces Jello -- Cherry Gelatin (1 pk
20 ounces Pineapple; Crushed -- (1 Cn)
1 cup Coca-Cola
1/2 cup Chopped Pecans
Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pineapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold.